1 pound wild salmon, skin removed

1 tablespoon toasted sesame oil

1 clove garlic, pressed

1 teaspoon peeled and minced fresh ginger

¼ cup chopped scallions (white and green parts)

¼ cup toasted sesame seeds

2 large eggs         



Rinse the salmon, pat dry and cut into ¼-inch cubes

In a large bowl, combine salmon, oil, ume, garlic, ginger, scallions, sesame seeds and eggs

Form the mixture into 2-inch patties

Heat the grapeseed oil in a large skillet over medium-high heat

Cook the patties for 4 to 6 minutes per side, until golden brown

Transfer patties to a paper towel-line plate and serve hot